Tag Archives: Betty Crocker

Goldenrods

Goldenrods

as in Goldenrod Eggs….

Martha Stewart Living April 2017 featured a story about Goldenrods…. not the weeds, the  eggs

msl-April2017cover-225x300

goldenrod eggs Betty Crocker

This is the photo from the Betty Crocker version.

Reading the article I had a Remembrance of Things Past moment, except it was for something that I had never eaten….it was something I’d read about.

It was a book I read when I was nine. Or ten. Definitely before 11.

I think it was called

“Two in Patches”.

Patches was the name of the car. More properly, a roadster. I’m pretty sure it was written in the 1930’s.

roadster

a 1930’s roadster

There was a brother – who was old enough to drive – and a little sister. She was close to my age – 9 or 10 or 11.  They had to drive cross country to get their parents who had been working in the steamy, vine-tangled jungles of Peru. Or hottest Brazil. One of those exotic, faraway places. They had a grown-up, who might have been Grandpa, that they picked up somewhere. They ended up in California, and there was a happily ever after reunion. It would probably be a good companion piece for The Grapes of Wrath.

There were hobos, and not all of them were friendly.

Sometimes they had to beg for work to earn food or gas money. I believe “beg” was their word for it. They gave people rides in exchange for food or gas.

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This is pretty close to what I remembering  what the girl might have looked like.

It was not a picture book, but there were line drawings.

ANYHOW….

…..at one point they are really hungry and they break into a hen-house. They get caught, and the cagey old farmer invites them in, and the girl cooks up a big old batch of……

EGGS GOLDENROD

So I looked up a recipe,  Thank you Betty Crocker

and merrily went on with my life. It seemed rather like egg sauce on toast, and I can’t say that I craved it or even thought about it again until I opened up Martha Stuart Living.

So, thank you for a trip back in time. Now I need to make some bread to have the toast to make the eggs….

A version roughly contemporary with my remembered childhood volume:

Goldenrod Eggs

Make a thin white sauce by melting

1 Tbls of butter then adding

1 Tbls flour. Add

1 cup milk

½ tsp salt and

Fg pepper. Stir until thick and smooth. Chop the white of

3 hard cooked eggs and add to white sauce. Cut

4 slices of toast in halves lengthwise.

Arrange on a platter and pour sauce over them. Force yolks through a strainer or potato ricer, letting them fall upon the sauce making a mound of yellow. Garnish with parsley and toast points. This may be served on individual dishes.

Serves four.

Wakefield, Ruth Graves. Ruth Wakefield’s Toll House Tried and True Recipes. M. Barrows and Co.: New York. 1937. p. 61.

Ruth Wakefield Tried and True

Evidently, Fanny Farmer published the first Eggs Goldenrod recipe back in 1896. This is based on other peoples say-so. I’ll be on the look-out.

Eggs à la Goldenrod.

3 hard boiled eggs.

1 tablespoon butter.

1 tablespoon flour.

1 cup milk.

1/2 teaspoon salt.

1/8 teaspoon pepper.

5 slices toast.

Parsley.

Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.

bost127

Boston Cooking School 1896

 

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Filed under Books, Influencers, Recipe, Supper, The 1960"s, Wicked Wayback

Nuts for Walnut Cake

Walnut

Walnut

This is a cake that’s a snap to make. What I’m not sure , is where it came from. Someone gave this recipe to my mother. It wasn’t from a clipping and the original copy of the recipe  was in my mother’s handwriting. When we went looking though the recipe files at the ancestral home on New Year’s  Day, we couldn’t find this one.

But we remember it.

My sister had it for her birthday cake one year, frosted with a ring of whole walnuts around the edges.

When I moved out, it was one of the recipes I copied and carried with me.

There was a time my mother made this cake at the drop of a hat. And maybe a little more often then that.

And one day, she said she had some Walnut Cake, and we said, “No, thank you.”

It was probably the Nixon Administration.

Richard Nixon - I believe he was saying, walnut cake is OK, but none for me right now

Richard Nixon – I believe he was saying, walnut cake is OK, but none for me right now

So she never made the cake again.

Back in the ’90’s I made the cake for Christmas.  I’m pretty sure that Mr Nixon had passed away by this point, so sometime after 1994. I had also given this recipe to a community cook book, in part so that I’d always be able to find it.

Four of us remembered the cake and the time of too much cake. Two of us couldn’t remember ever eating it all. Pity, it real is a Good and Easy Cake that would make Betty Crocker  proud.

Walnut Cake

2 C flour

1 C sugar

1 T baking powder

1 tsp. salt

½ C shortening (margarine, Crisco or butter)

1 C milk

3 eggs

1 tsp vanilla extract

½ C chopped walnuts

  1. Sift together flour, sugar, salt, baking powder and salt.
  2. Cut in shortening.
  3. Beat in milk, eggs and vanilla extract.
  4. Mix in chopped walnuts.
  5. Bake in a greased 10-inch tube pan for 35-40 minutes in a 350° oven.
  6. When cool, frost and top with more nuts.

In A Musical Feast: Good Food is Music for the Palate. A cookbook produced by the Plymouth Philharmonic Orchestra Volunteer League. 1995. Plymouth MA p. 203 (The Codas section). Joy Manchester asked me for it.

Tube Pan - also good to make Monkey Bread in...and Cardamon Sour Cream Coffee Cake

Tube Pan – also good to make Monkey Bread in…and Cardamon Sour Cream Coffee Cake

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Filed under Eating, Perception ways, Recipe

Early Influencer

Early Influencers in my culinary biography were the food itself and the people who made or brought or served the food.

Events (Christmas! Birthdays! The Fourth of July!!) shaped/warped/twisted/ influenced me, and even at an early age, books.

Then there was

Betty Crocker.

Betty in 1955

Betty in 1955

Betty from the 60's and early 70's - the Betty I remember best

Betty from the 60’s and early 70’s – the Betty I remember best

This is Betty now - looking good!

This is Betty now – looking good, girlfriend!

In spite of all the Betty food in boxes …the cake mixes, oh, the cake mixes……what I remember her best for is this:

This was the cookbook my mother had....

This was the cookbook my mother had….

and in it was a drawing of a Candlestick Salad

This is very similar to the illustration, but I'm not sure if it's THE one

This is very similar to the illustration, but I’m not sure if it’s THE one – I’m working from internet images and my mother still has her cookbooks. I think they’re in a box  somewhere.

I wanted to make this. I wanted to make this even though I do not like bananas, not one little bit and I did not like them then either. I might have liked bananas even less when I was little. I didn’t even like touching bananas. Or banana smell….still.

Candlestick Salad

Candlestick Salad

Spare me the analysis. Sometimes a banana is just a banana.

There was also something with canned whole pears…..

Bunny Salad

Bunny Salad

I must have been studied these before I knew how to read…although I have eaten many a rabbit, my three year old self might have objected to Bunny Salad that looked so much like…a bunny. And a blue bunny, at that.

Blue Bunny Ice Cream logo

Blue Bunny Ice Cream logo – Betty Crocker  inspiration piece? Turns out Blue Bunny ice cream is older then Betty Crocker.

So Betty’s not a real person (although she was played by an actress for TV for a while) and her name is all over boxes in the grocery store, but she’s not the actual food, she the mixes.

She is a cookbook – several cookbooks, and a constant presence in my childhood. She’s even in my kitchen now, in the form of a red dough scraper with that signature ….signature.

BettyCrockerLogoModal

Sweet talker.

The only recipe that I remember my mother using from this cookbook (henceforth BC/CB) was for the sugar cookies, a recipe I’ll be copying out on my next visit to the ancestral home.

The other thing or two I learned from the BC/CB, when  I was older then three and really knew how to read, was that the Betty World had a very different way of eating then the Wall family.

BettyWorld had cake or pie for dessert EVERY night.

WallyWorld had  – a fruit bowl. With Fresh Fruit. NO canned pears, fresh pears.Fresh apples. Fresh oranges. But no bananas.

Bananas were breakfast food.

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Filed under Perception ways